Hot Chilli Chicken Fajitas
Hot Chilli Chicken Fajitas
By Antony Worrall Thompson
Tomato and Avocado Salsa: YUMMY
Preparation time 1-2 hours
Cooking time less than 10 mins
Ingredients
2 tbsp chilli oil
1 tbsp hot chilli powder
1 tbsp paprika
pinch of sugar
zest and juice of 1 lime
4 chicken breasts
For the Tomato and Avocado Salsa:
4 large tomatoes, deseeded and finely diced
1 red chilli, finely chopped
juice of 1 lime
1 small red onion finely chopped
2 medium ripe avocados, stoned, peeled and finely diced
2 tbsp olive oil
120g/8 tbsp freshly roughly chopped coriander/cilantro
salt and pepper
To Serve:
4-8 medium floured tortillas, warmed
1 small iceberg lettuce, shredded
150ml/¼pt soured cream
8 bamboo skewers, soaked in water overnight
Method
1. Mix together the chilli oil, paprika, chilli powder, sugar and the lime juice and zest. Cut each chicken breast lengthways into six strips. Add to the chilli paste, cover and leave to marinate for 1-2 hours.
2. Meanwhile make the tomato and avocado salsa. Place all the ingredients into a large bowl and stir gently to combine. Season with salt and pepper and place in a serving bowl.
3. Heat a barbecue or a ridged griddle pan.
4. Thread three pieces of chicken onto each skewer, place on the barbecue or griddle pan and cook for 3-4 minutes on each side until the chicken is cooked through.
5. Place the chicken skewers on a serving plate and hand around the tomato and avocado salsa, warmed tortillas, lettuce and soured cream and allow each person to assemble the fajitas themselves.
Hot Chilli Chicken Fajitas
Hot Chilli Chicken Fajitas
By Antony Worrall Thompson
Preparation time 1-2 hours
Cooking time less than 10 mins
Ingredients
2 tbsp chilli oil
1 tbsp hot chilli powder
1 tbsp paprika
pinch of sugar
zest and juice of 1 lime
4 chicken breasts
For the Tomato and Avocado Salsa:
4 large tomatoes, deseeded and finely diced
1 red chilli, finely chopped
juice of 1 lime
1 small red onion finely chopped
2 medium ripe avocados, stoned, peeled and finely diced
2 tbsp olive oil
120g/8 tbsp freshly roughly chopped coriander/cilantro
salt and pepper
To Serve:
4-8 medium floured tortillas, warmed
1 small iceberg lettuce, shredded
150ml/¼pt soured cream
8 bamboo skewers, soaked in water overnight
Method
1. Mix together the chilli oil, paprika, chilli powder, sugar and the lime juice and zest. Cut each chicken breast lengthways into six strips. Add to the chilli paste, cover and leave to marinate for 1-2 hours.
2. Meanwhile make the tomato and avocado salsa. Place all the ingredients into a large bowl and stir gently to combine. Season with salt and pepper and place in a serving bowl.
3. Heat a barbecue or a ridged griddle pan.
4. Thread three pieces of chicken onto each skewer, place on the barbecue or griddle pan and cook for 3-4 minutes on each side until the chicken is cooked through.
5. Place the chicken skewers on a serving plate and hand around the tomato and avocado salsa, warmed tortillas, lettuce and soured cream and allow each person to assemble the fajitas themselves.
Kitchen Goddess